Ingredients
For the Biscuits:
2 cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
¼ cup granulated sugar
½ tsp salt
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
1 tsp vanilla extract
For the Strawberry Filling:
2 cups fresh strawberries, hulled and sliced
2 tbsp sugar
1 tsp lemon juice
For the Whipped Cream:
1 cup heavy cream (cold)
2 tbsp powdered sugar
½ tsp vanilla extract
Optional Garnish:
Fresh mint leaves
Powdered sugar for dusting
Instructions
Prepare the Strawberries:
In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes to release juices.Make the Biscuit Dough:
Mix flour, baking powder, baking soda, sugar, and salt. Cut in butter until crumbly. Add buttermilk and vanilla; stir gently until just combined.Shape & Bake:
Preheat oven to 425°F (220°C). Roll dough ¾-inch thick, cut small rounds, and bake 12–15 minutes until golden. Cool slightly.Whip the Cream:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.Assemble Shortcakes:
Slice biscuits, layer with strawberries and whipped cream, then top with the other biscuit half. Garnish and serve!
Notes
Don’t overmix the dough that’s the secret to flaky biscuits.
You can substitute buttermilk with milk + 1 tsp lemon juice (let sit 5 mins).
For a twist, drizzle melted white chocolate over the finished shortcakes.
Best served fresh biscuits can be baked a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with a Greek twist
Nutrition
- Serving Size: 1 mini shortcake
- Calories: 270 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 45mg